| 000 -LEADER |
|---|
| fixed length control field |
01262cam a2200361 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls003224915 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221020105911.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
111028t20112011njua b 001 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470421352 |
| Qualifying information |
hardback |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470421355 |
| Qualifying information |
hardback |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201812191325 |
| Level of effort used to assign nonsubject heading access points |
shuhada |
| Level of effort used to assign subject headings |
201812191149 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201705151752 |
| Level of effort used to assign classification |
shuhada |
| Level of effort used to assign subject headings |
201705151752 |
| Level of effort used to assign classification |
shuhada |
| -- |
201110281401 |
| -- |
masrina |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MY-SjTCS |
| Language of cataloging |
eng |
| Transcribing agency |
MY-SjTCS |
| Modifying agency |
MY-SjTCS |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Item number |
PRO 2011 |
| 245 04 - TITLE STATEMENT |
|---|
| Title |
The professional chef / |
| Statement of responsibility, etc. |
The Culinary Institute of America. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Ninth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2011] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 1212 pages : |
| Other physical details |
illustrations (some colour) ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Baking. |
| 9 (RLIN) |
14134 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Pastry. |
| 9 (RLIN) |
14124 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Culinary Institute of America, |
| Relator term |
issuing body. |
| 9 (RLIN) |
11939 |
| 920 ## - Programme |
|---|
| Programme |
SHT : 174444, 201264, 228244 |
| 921 ## - Programme |
|---|
| Programme |
SBS : 203731, 210749 |
| 922 ## - Programme |
|---|
| Programme |
SHTE : 232714, 232715 |
| 923 ## - Programme |
|---|
| Programme |
TCI : 332806 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
141949 |
| Koha biblioitemnumber |
141949 |
